an indian friend, in india, was able to make chapatis and parathas, filled with potato or other ingredients, totally, by hand. no using a rolling pin. it was very clever, but as you say, takes a lot of practice.

Faye its not easy to..make.

It might crumble the first time you make...it.

Talking from...experience.



Pour the maize...flower.

Add water...slowly.

Add a tiny bit of...salt.


Roll it out about...10 cm.

Then you don't...tap

it from hand to...hand.

You have to move it around with...both

hands like a wheel until...its

the size you want...it.

uffff i love these

alaaaa tanoor, did you know guys that it is called the same as tanoor in arabic, what a coincidence?

corn bread from uzbekistan

[QUOTE=Wawrina;645435]Faye its not easy to..make.

It might crumble the first time you make...it.

Talking from...experience.[QUOTE]

i can make chapatis by hand, myself but try putting some oil with the mix. might be less dry.

i cook mine under the grill, these days and they puff up, but still not the same pliable chapatis, like in india.

i believe its called tandoor , tandir , tanir in most central asian languages.

armenian tonir

Afghan Dolma (stuffed bell peppers with ground lamb)


Love eating this with chalau rice.